Mary berry Egg custard tarts

Mary berry Egg custard tarts

Egg custard tarts are a popular British dessert consisting of a pastry crust filled with a rich, creamy custard made from eggs, cream, sugar, and vanilla. Mary Berry’s recipe for egg custard tarts is a classic version that uses shortcrust pastry and a simple custard filling flavored with freshly grated nutmeg. These tarts are easy to make and are perfect for serving at afternoon tea or as a sweet treat after dinner.

Why people also love Mary berry Egg custard tarts

Egg custard tarts are a beloved dessert enjoyed by many. Mary Berry’s recipe for these tarts is particularly popular due to their delicious taste, ease of preparation, and nostalgic appeal. With a perfectly balanced filling of rich, creamy custard and flaky pastry crust, these tarts are a crowd-pleasing sweet treat that can be enjoyed at any time of day.

Ingredients:

For the Pastry:

• 225g plain flour
• 110g unsalted butter, cold and diced
• 25g caster sugar
• 1 medium egg

For the Filling:

• 6 large eggs
• 150g caster sugar
• 500ml whole milk
• freshly grated nutmeg

Instructions:

1. Preheat the oven to 200°C/180°C fan/Gas 6.
2. To make the pastry, place the flour, butter, and caster sugar in a food processor and blitz until the mixture resembles breadcrumbs.
3. Add the egg and pulse again until the dough comes together. If the mixture is too dry, add a splash of cold water to bring it together.
4. Roll the pastry out on a floured surface to a thickness of 3mm and cut out circles using a biscuit cutter.
5. Line a 12-hole muffin tin with the pastry circles, pressing them down gently.
6. To make the filling, whisk together the eggs, caster sugar, and whole milk in a mixing bowl until well combined.
7. Pour the filling into the pastry cases, filling each one to about two-thirds full.
8. Grate a little nutmeg over the top of each tart.
9. Bake in the preheated oven for 20-25 minutes, or until the filling is set and golden brown on top.
10. Remove from the oven and allow to cool before serving.

Quick Facts

Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 10 minutes
Yield: 12 tarts

Serving Suggestions: These tarts can be served warm or cold and pair well with a cup of tea or coffee.

Tips: Be sure to let the pastry dough rest in the refrigerator before rolling it out. This will help prevent shrinking during baking. Additionally, if you don’t have a piping bag, you can use a ziplock bag with the corner snipped off to fill the tart cases with the custard mixture.

Nutrition Information: Each tart has approximately 230 calories, 14g fat, 23g carbohydrates, 2g protein, and 13g sugar.

Presentation: These tarts can be presented on a platter or cake stand, garnished with fresh fruit or a dusting of powdered sugar. Enjoy!

Variations and substitutions for Mary berry egg custard tarts recipe:

1. Add fruit: Try adding fresh fruit such as raspberries or blueberries to the tart cases before pouring in the custard mixture.
2. Use a different pastry: If you don’t have time to make your own pastry dough, you can use store-bought shortcrust pastry instead.
3. Make them dairy-free: Substitute the milk and cream for non-dairy alternatives such as almond milk or coconut milk.
4. Add spices: You can add a pinch of ground cinnamon or nutmeg to the custard mixture for extra flavor.
5. Make mini versions: Use a mini muffin tin to make bite-sized versions of these tarts.
6. Add chocolate: Stir in some grated dark chocolate into the custard mixture for a decadent twist.
7. Use a different sweetener: Instead of sugar, you can try using honey or maple syrup as a natural alternative.
8. Make them gluten-free: Substitute the flour in the pastry dough for a gluten-free flour blend.
9. Dev: Instead of a sweet filling, you can use a savory one such as a quiche filling with cheese, spinach and mushrooms.

Recommendations and notices:

1. Make sure to chill the pastry dough before rolling it out as this will make it easier to work with.
2. When making the custard filling, make sure to whisk together the eggs and sugar until light and fluffy before adding the milk and cream.
3. Be careful not to overbake the tarts as this can cause the custard to split. The tarts should be set around the edges but still slightly wobbly in the center when you take them out of the oven.
4. Allow the tarts to cool completely in the tin before removing them as they will be fragile while still warm.
5. If you have any leftover custard mixture, you can pour it into ramekins and bake alongside the tarts for a delicious custard dessert.
6. To prevent the tarts from sticking to the tin, make sure to grease the tin or use non-stick spray before pressing in the pastry dough.
7. When adding the custard mixture to the tart cases, be careful not to overfill them as the custard will rise during baking.
8. If you’re short on time, you can use store-bought custard instead of making your own.

Conclusion

Mary Berry’s egg custard tarts are a classic British dessert that are loved by many for their rich, creamy custard filling and flaky pastry crust. This recipe is easy to follow and requires only a few simple ingredients. The combination of eggs, sugar, milk, and nutmeg creates a deliciously sweet and fragrant filling that perfectly complements the buttery pastry crust. These tarts are perfect for serving at afternoon tea or as a sweet treat after dinner. Give this recipe a try and taste for yourself why so many people love these traditional egg custard tarts!

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